Culinary Collection

Sesame-Crusted Ahi Tuna and Spicy Miso Sauce

with edamame pancake

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Fish, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    10 oz. Ahi Tuna Steaks
  • 2 tsp. Multicolor Sesame Seeds
  • Info
    1 tsp. White Miso Paste
  • Info
    0.406 fl. oz. Tamari Soy Sauce
  • Info
    ½ cup Tempura Mix
  • 8 oz. Slaw Mix
  • Info
    1.26 oz. Mayonnaise
  • Info
    5 oz. Edamame
  • 1 tsp. Sambal
  • 2 Green Onion

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    746
  • Carbohydrates
    43g
  • Fat
    61g
  • Protein
    49g
  • Sodium
    1615mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare Ingredients and Make Sauce

    Trim and finely chop white portions of green onions. Thinly slice green portions of green onions. Keep white and green portions separate. In a mixing bowl, combine miso, soy sauce, sambal (to taste), mayonnaise, white portions of green onions, and 2 tsp. water. Pat tuna dry and season both sides with a pinch of salt and pepper. Sprinkle both sides with sesame seeds, pressing gently to adhere.

  2. 2

    Cook the Tuna

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add tuna to hot pan and cook until tuna reaches desired doneness, 1-2 minutes per side for medium-rare (some pink in the center). Consuming raw or undercooked tuna may increase your risk for food-borne illness. Remove to a plate. Wipe pan clean.

  3. 3

    Make Pancake Batter

    In another mixing bowl, combine tempura mix, ¼ cup water, and a pinch of salt and pepper until smooth. Stir in slaw mix and edamame.

  4. 4

    Cook the Pancake

    Line a plate with paper towel. Return pan used to cook tuna to medium heat and add 3 Tbsp. olive oil. Test oil temperature by adding a drop of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Carefully add pancake batter to hot oil and gently flatten into a thin pancake. Cook undisturbed until crisp and browned, 3-4 minutes per side. Remove pancake to towel-lined plate. Cut into wedges.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping tuna with sauce, and garnishing pancake wedges with green portions of green onions. Bon appétit!

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